Chicken Stir-Fry with Noodles and Vegetables

Elevate your weeknight dinner game with this vibrant and flavor-packed Chicken Stir-Fry with Noodles and Vegetables. Juicy marinated chicken is paired with crisp, colorful vegetables like broccoli, red bell peppers, and snap peas, all tossed together with tender rice noodles in a savory sauce made with soy sauce, oyster sauce, and a touch of sesame oil. Infused with aromatic garlic and ginger, this quick and easy stir-fry comes together in just 35 minutes, making it perfect for busy evenings. Garnished with sliced green onions and a sprinkle of sesame seeds, this dish is not only visually stunning but also irresistibly delicious. A perfect choice for a wholesome, Asian-inspired meal the entire family will love!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breasts
• 4 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 1 medium red bell pepper, sliced
• 2 cups broccoli florets
• 1 large carrot, julienned
• 1 cup snap peas
• 8 ounces cooked rice noodles
• 2 tablespoons oyster sauce
• 0.5 cup chicken broth
• 2 pieces green onions, sliced
• 1 tablespoon sesame seeds

Directions

Step 1

Slice the chicken breasts thinly against the grain into bite-sized pieces.

Step 2

In a bowl, combine the soy sauce, sesame oil, and cornstarch. Add the chicken pieces and marinate for at least 10 minutes.

Step 3

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.

Step 4

Add the marinated chicken to the wok in a single layer, cook until browned and cooked through, about 5-7 minutes. Remove from the wok and set aside.

Step 5

In the same wok, add the remaining 1 tablespoon of vegetable oil.

Step 6

Add the minced garlic and grated ginger, stir-fry for about 30 seconds until fragrant.

Step 7

Add the red bell pepper, broccoli florets, carrot, and snap peas to the wok. Stir-fry for 3-4 minutes until the vegetables are just tender but still crisp.

Step 8

Return the cooked chicken to the wok, along with the cooked rice noodles. Toss everything together.

Step 9

Pour in the oyster sauce and chicken broth. Stir well to combine and heat through, allowing the sauce to coat all the ingredients.

Step 10

Remove the stir-fry from heat, top with sliced green onions and sesame seeds.

Step 11

Serve immediately while hot, dividing among plates as needed.

Nutrition Facts

Serving size	(1442.4g)

Amount per serving	% Daily Value*
Calories	1640.4

Total Fat 73.1g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 30.7g
Cholesterol 295.8mg	0%
Sodium 3843.1mg	0%
Total Carbohydrate 112.5g	0%
Dietary Fiber 17.7g	0%
Total Sugars 17.9g
Protein 134.4g	0%

Vitamin D 3.5IU	0%
Calcium 322.5mg	0%
Iron 11.8mg	0%
Potassium 1896.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.0%

Protein: 32.7%

Carbs: 27.3%